Wine Science

The Application of Science in Winemaking

By: Jamie Goode

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Hardcover | 31 August 2021 | Edition Number 1

At a Glance

Hardcover
224 Pages

Dimensions(cm)
2.3 x 20 x 25.3

Hardcover

RRP $69.99

$56.75

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"Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim Atkin MW, Observer

This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking.

Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences.

This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised.

Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

Industry Reviews

Packed with fascinating, well-researched information about everything from genetically modified vines to wine allergies, cork taint to micro-oxygenation. Goode is a rarity - a scientist who knows how to explain his subject in an approachable way. - Observer

Stimulating and highly approachable. - The Independent

This scholarly yet accessible work is an invaluable source for the technicalities of vineyard, winery and tasting. - The Sunday Times

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